Warm up your weeknight! INGREDIENTS: FOR THE SOUP 1 large onion chopped 1 1/2 tbsp chopped fresh ginger 2 tbsp olive oil 4 large garlic cloves, chopped 2 tsp ground coriander 4 1/2 cups peeled, 1 in chunks pumpkin or other orange-fleshed squash: (from 2 1/2 lb squash) 4 1/2 cups reduced-sodium chicken broth 3/4 tsp kosher salt 1/2 tsp pepper FOR THE PESTO 1 small garlic clove 1/3 cup fresh mint leaves, plus slivered leaves 1/8 tsp kosher salt 1/4 cup extra-virgin olive oil 1/4 cup salted roasted pumpkin seeds METHOD: 1. Make soup: Saute onion and ginger in…
Olive Garden Pumpkin Cheesecake
-
Continue ReadingOlive Garden Pumpkin Cheesecake METHOD: Crust preparation In a medium sized bowl combine graham cracker crumbs, ginger snap crumbs, sugar, and butter, mix well. Press crust into a springform pan. Press the crust about halfway up the side of the springform pan. Refrigerate crust while you continue to prepare the…